Effect of Sodium Ascorbate on Some Quality Characteristics of Turkish Pastırma

Authors : Hatice GÜRYAĞLI, A Hamdi ERTAŞ

Pages : 515-520

View : 23 | Download : 14

Publication Date : 1998-12-01

Article Type : Research Paper

Abstract :Different amounts of sodium ascorbate insert ignore into journalissuearticles values(0, 150, 300 and 450 mg/kg); were used in curing stage of Turkish pastırma production and the effect of sodium ascorbate was investigated on some quality characteristics of pastırma. It was observed that there was no effect of sodium ascorbate on pH and penetrometler value of pastirma. Sodium ascorbate caused to decrease of TBA-value and residual nitrite content insert ignore into journalissuearticles values(P
Keywords : Turk J Agric For, 22, 1998, 515 520 Turk J Agric For, vol 22, iss 5